When I have meetings in the morning, I am often in a hurry. Since I always like to have something to eat in my bag, I thought of making myself “breakfast muffins” that I could grab and go. I admit that I ate them all the time, except in the morning! Let’s keep this between us…
1 cup quick oats,
¼ cup unsweetened cocoa powder,
1 tsp baking powder,
½ cup unsweetened almond milk,
1 medium-size ripe banana,
2 tbsp maple syrup,
2 tbsp nut butter,
1 tsp vanilla,
2 tbsp chocolate chip (vegan or not, your choice).
Preheat your over to 350F and lightly grease individual sized ramekins with coconut oil.
Add the oats, the baking powder and cocoa powder to a blender and process on high until you get a consistency of fine flour.
Add all of the remaining ingredients except for the chocolate chips and process on high until the dough become smooth and creamy. Fold in the chocolate chip.
Divide the dough between the ramekins and bake for 30-35min. It’s ready when you insert a knife (or a toothpick) into the center and it comes out clean. Wait about 15min before enjoying.
I tried your Cocoa Breakfast Muffins. They taste good but they didn’t rise at all and ended up being dense little hockey pucks.
Sorry to read that! 1 tsp of baking powder was enough for me.